Our passion is great bread!
Today is National Waffle Day! It’s also National Flour Month so I decided to celebrate both events by making gluten-free waffles with different types of flour. Flax-Coconut Pancakes are featured on the cover of the March Issue of Food and Wine. I thought they looked divine so I used the same ingredients for the batter, but added a good bit more milk to make these
The Bread Baking Babes and Friends have been making Swedish Rye Bread this month. Astrid chose this bread and I really like the flavors: honey, grated orange peel, anise seeds, and caraway seeds. It also includes some white bread flour, rye flour and whole wheat flour. The Swedish Rye (Limpa) we made in the BBA Challenge was flavored with molasses, citrus peel, anise seeds, fennel
I enjoyed two of my favorite things this weekend: bread and the mountains. I went to a cabin in the mountains with some of my hiking buddies. These ladies know I’m a bread baking fanatic so they asked me if I would bring some homemade bread and jam to sample. I’m sure you know they didn’t have to ask me twice. When I found out
Some of my bread baking buddies are baking through the book Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid. It’s a great book with lot’s of wonderful recipes, but a bit outside the box for me so I’ve been a little slow getting started. The other bakers have made several breads already, but I’m only on my first one. Well, second if you count
I received something in the mail the other day that gives new meaning to the term “You’ve got mail!” It was a huge loaf of bread from Lou, an Italian home baker in New Jersey. Lou had submitted his bread story on my site, and I asked him if I could share it. Lou’s writing, plus a photo of a basket of bread, hangs proudly
